Ponville Family
Monday, December 13, 2010
Wednesday, July 8, 2009
Monday, December 15, 2008
Friday, December 12, 2008
Tomato Basil Soup
1 stick butter
2c finely chopped onions
2-5 cloves garlic
Sautee
Add 1 c flour cook a bit
Add 48 oz warm chicken broth
2 28oz cans Hunts pureed tomatoes (56oz)
3 tsp dried basil
Bring to boil, lower, cook onlow about 1o minutes
Add 1 c cream or half & half
Garnish with asiago cheese
2c finely chopped onions
2-5 cloves garlic
Sautee
Add 1 c flour cook a bit
Add 48 oz warm chicken broth
2 28oz cans Hunts pureed tomatoes (56oz)
3 tsp dried basil
Bring to boil, lower, cook onlow about 1o minutes
Add 1 c cream or half & half
Garnish with asiago cheese
Friday, April 4, 2008
Sarah's Awesome Cheesecake recipe
Saturday, October 13, 2007
Here is a recipe for Sarah and Robert
Hummus
(CHICK-PEA PUREE)
1 -15 oz can chic-peas
1/6 c) &1/3 cup tahini
1/8c & 1/4 cup cold water
3 garlic cloves, finely chopped
3/4 teaspoon ground cumin
+2 TBS & ¼ cup olive oil
1/1 cup & 1TBS strained fresh lemon juice
Salt and freshly ground pepper
1 teaspoon paprika
Parsley sprigs
black olives
1. Process garlic in food processor.
2. Place chick-peas in a food processor and grind to a coarse meal.
3. In a medium-size bowl, combine tahini with cold water and stir vigorously with a fork to soften for 2 to 3 minutes.
4. Add tahini, garlic, and cumin. Pulverize for about 45 seconds.
5. Slowly add olive oil and lemon juice, alternating between each, and continue to process for about 5 minutes, on and off, until hummus becomes smooth and creamy.
6. Season with salt and pepper.
Remove to a serving bowl and sprinkle with paprika. Garnish with parsley and a black olive.
Serve alone with bread or crackers, or as a counterpart to vegetable fritters such as fried eggplant or squash.
Yield: About l ½ cups
(CHICK-PEA PUREE)
1 -15 oz can chic-peas
1/6 c) &1/3 cup tahini
1/8c & 1/4 cup cold water
3 garlic cloves, finely chopped
3/4 teaspoon ground cumin
+2 TBS & ¼ cup olive oil
1/1 cup & 1TBS strained fresh lemon juice
Salt and freshly ground pepper
1 teaspoon paprika
Parsley sprigs
black olives
1. Process garlic in food processor.
2. Place chick-peas in a food processor and grind to a coarse meal.
3. In a medium-size bowl, combine tahini with cold water and stir vigorously with a fork to soften for 2 to 3 minutes.
4. Add tahini, garlic, and cumin. Pulverize for about 45 seconds.
5. Slowly add olive oil and lemon juice, alternating between each, and continue to process for about 5 minutes, on and off, until hummus becomes smooth and creamy.
6. Season with salt and pepper.
Remove to a serving bowl and sprinkle with paprika. Garnish with parsley and a black olive.
Serve alone with bread or crackers, or as a counterpart to vegetable fritters such as fried eggplant or squash.
Yield: About l ½ cups
Tuesday, October 9, 2007
Monday, October 8, 2007
Sunday, October 7, 2007
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